Makes about 35 cookies
- 200g unsalted butter, softened
- 100g caster sugar
- 75g light brown sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 100g tahini
- 385g plain flour
For the filling
- 100g dark chocolate, roughly chopped
- 100g double cream
- 2 tbsp honey
- 2 tbsp tahini
- 1/2 tsp sea salt
For the topping
- 1 egg white
- handful of sesame seeds
Using a stand mixer fitted with the paddle attachment, beat butter, sugar, vanilla and salt on medium-high speed until light and fluffy for about 3–5 minutes. Scrape in the tahini and mix briefly to combine. Add the flour and mix briefly just until combined (don’t over mix at this stage). Transfer the cookie mixture onto a kitchen counter and use your hands to bring together into a uniform dough.
Divide the cookie dough in two parts. Shape the dough into a log shape, roughly 5cm thick (try to get these logs as round as possible). Wrap the logs of dough in clingfilm and refrigerate until firm (at least 4 hours or overnight).
Preheat the oven to 180°C. Line three baking trays with baking paper.
Using a thin sharp knife, slice the cookies into rounds (about 4mm thick). Arrange on the prepared baking trays about 2cm apart.
Lightly brush half of the cookies with egg white and sprinkle with the sesame seeds (leave the other half plain, you will use them for the base of the cookie sandwich).
Bake for about 10-12 minutes or until lightly browned. Allow to cool on the baking trays.
To make the ganache, combine the cream, honey, tahini and salt into a small saucepan. Bring to a simmer over medium heat, stirring regularly. Once at a simmer, pour the cream mixture into a glass or metal bowl with the chocolate and leave for a couple minutes. Stir together to form a smooth ganache. Set aside until cool and thickened.
Scrape the ganache into a piping back and pipe one dollop onto each of the plain cookies. Top them up with the sesame seed cookies.
Store the cookies in an airtight container in the fridge for up to four days.